Very Berry Cake

Very Berry Cake


With my deadline to use up my freezer stock closing in, I had to figure out how I was going to finish up couple of bags of mixed berries that I had. First I wanted to bake berry muffin and make smoothies (I was pleasantly surprised to note how much fruits can be packed in just one glass of smoothie). Then I changed my mind to bake a cake instead of muffin. As usual, I wanted to minimise added sugar and rather rely on the fruits to lend sweetness and nice flavours. This cake is not too sweet and I think it could make a good breakfast especially for those in a rush or a tea time snack. Some people do not like cakes being very fruity, so feel free to adjust quantity of fruits. Now for my healthy very berry cake recipe...

1 cup all purpose flour
½ cup whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 ripe banana mashed
¾ cup light brown sugar (you could use white sugar too)
¾ cup yogurt (I used low fat as that is what is available in store)
½ cup sunflower oil
1 cup mixed berries
2 tablespoon mixed berries
2 teaspoon brown sugar

Line a cake tin with baking paper on bottom and grease it. Sprinkle the two teaspoons of sugar and also the two tablespoons of mixed berries

Cream together the yogurt, oil and sugar until all the sugar dissolves

Add the banana and mix until incorporated

Add baking soda and baking powder to this mixture and mix

Sift the flours together

Add the flours to the sugar mixture slowly and fold just until incorporated. Do not overmix

Add the mixed berries and give a final stir. I used frozen berries and did not thaw it.

Pour batter into prepared tin and bake at 180degC for 30 minutes and rest it in the oven for five minutes with oven off

Rest the cake in its tin for about five minutes after taking out of oven and transfer to cooling rack

Cool completely and cut